[Sca-cooks] Pork Fruitcake - Is This a Joke?
Johnna Holloway
johnna at sitka.engin.umich.edu
Sun Apr 10 09:08:15 PDT 2005
It turns up in other places. Bob Allison who had a radio show
includes it in his cookbook--
http://www.askyourneighbor.com/cbook09.htm
It's here also--
http://www.recipesource.com/desserts/cakes/36/rec3602.html salt pork
not fresh ground
It's given as a very English recipe here--
http://www.tngenweb.org/tntable/tabk42.html
Pork Fruit Cake: One pound of pork, one cup of molasses, two cups sugar,
one pint boiling water, two eggs, cinnamon, cloves and all spice, one
tablespoon each, two teapoonfuls of cream tartar, one teaspoon soda, one
pound of raisins, chopped, flour to make it the consistency of any
stirred cake. Chop the pork fine and turn on the boiling water; let
stand until no longer hot. Bake very slow. The longer it is kept the
better. I have kept it six months and it was moist and nice.
Wouldn't it be fun to try some of these for an old fashioned family
reunion?
appears under Just for fun... some 1800s recipes!
http://www.electricscotland.com/familytree/magazine/aprmay2003/snippets5.htm
http://www.cooks.com/rec/doc/0,1832,157170-231197,00.html uses ground pork.
We always cooked the meats that went into the mincemeat that then went into
the fruitcake recipe that was my great great grandmothers. I don't
recall that pork
was given as an option. Venison, beef, etc. were used.
Fruitcake weather for me is always the fall with the mincemeat being put
up first.
Johnnae
Elise Fleming wrote:
>Greetings! My daughter in San Francisco asked me about a Pork Fruitcake
>recipe she'd found. I said I'd ask if any of you had ever heard of such a
>thing. I wondered if it might have been based on mincemeat, although with
>boiling coffee...! The boiling liquid would do a little to help cook the
>pork, but I wondered if such a low temperature even for two hours would
>suffice to fully cook it. Any comments? Anyone want to try it?? FYI, I
>will be unsubscribing (hopefully) by Tuesday. I'll be in England for five
>weeks!
>
>>From the cookbook "125 Years of Favorites Old and
>New, Vasa Lutheran Church 1855-1980", a 621 page compendium by
>Minnesotan Lutherans comes the treat Pork Fruit Cake. It's in the section
>called Food with a Foreign Flair.
>
>Pork Fruit Cake by Carol Mitchener
>
>1.5 lb ground pork
>Pour 3 cups boiling coffee over pork and stir.
>
>3 c brown sugar
>2 lbs raisins
>2 c nutmeats
>1 lb currants
>1 lb dates, cut fine(ly)
>1 c citron
>1 c lemon and orange peel
>2 tsp soda
>1 tsp allspice, cinnamon, nutmeg and salt
>6-7 c flour
>
>Put into 4 bread pans. Bake at 275 degrees for approximately 2 hours.
>
>Alys Katharine
>
>Elise Fleming
>alysk at ix.netcom.com
>http://home.netcom.com/~alysk/
>
>
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